Raw What?

• You've probably heard some hub-bub about raw milk. Here's the skinny. Raw animal milk - cow, goat, ewe - is used to make the best cheeses in the world. Pasteurization kills all the tiny scary things that lurk in raw milk that could make one ill BUT great flavor, complexity, elegance etc. quickly follows the demise of bacteria during pasteurization.

• Can we get, sell, eat raw milk cheese in America legally? Yes. But only after said cheese has been aged for at least 60 days (the tiny scary things can only lurk for so long). That's good news for all of our longer aged, harder cheeses such as Parmesan, Gruyere and Romano, that naturally require a more gradual ripening process to peak. Bad news for the soft, moist, delicate cheeses such as a fresh raw goat's milk from France that peak two weeks out of the creamery.

• Fear not fresh goat lovers - we are perfecting our preternatural Cheese Monger powers to bring you the very best raw goat's milk cheeses - just to entice you with a few - Bonde de Gatines (raw goat's milk cheese that is light and gentle and aged long enough to make the journey from France) and Caprino Noccetto (from Italian goats, aged for 90 days and wrapped in walnut leaves with strips of raffia holding them in place - Ciao!)

Construction Update

• Painting of the walls has begun - only primer white so far - boring but necessary. We're cutting concrete this week and installing the underground plumbing. Then we'll be ready for the pretty stuff - colors on the wall which have not yet been chosen although we're narrowing it down, flooring, coolers (to hold lots of cheese) lighting, cool counter tops and cutting stations - and don't forget the wine racks. Wait until you see the center piece I have for the wine section!

• If you see the doors open please feel free to stop in and say hi. We met lots of folks over the past few weekends when we've in there painting (yes we're doing a lot of the work ourselves - I personally would rather spend more money on great Chevres!)

• I'll post some more pictures soon. Keep sending your suggestions and comments - we love all the feedback. ***NOTE*** Color scheme suggestions will earn you major kudos!!!

Construction Update

We have walls and a floor! Our permit was issued this week and as you can see by the pictures below progress is in the air!

Thank you to everyone for your encouragement and feedback! We love to get your comments on the blog (see the link below) and our website http://www.thecheeseshoponpark.com/



View of framed walls from back of shop looking out

The walls are almost done and the AC duct work installation begins.

We are building our inventory list and will be ready to go just as soon as the construction finishes up. We have many delicious and exciting handmade and organic cheeses for you to try as well as gourmet products and wines from around the world.

We are planning cheese tastings and pairings courses as well as a "must be there" grand opening party with lots of give aways and of course gourmet delicacies to try.

We will keep you updated here on The Cheese Shop On Park Blog Blast.

Keep the comments and suggestions coming - and please forward our links on to your friends and family.